Introduction

Crispy fish is a delightful dish featuring tender white fish fillets encased in a light, crunchy batter. Perfectly fried to golden brown, it makes for a satisfying meal that’s simple to prepare at home.

A white round plate lined with white parchment paper holds five thick pieces of golden-brown crispy fried fish arranged diagonally in overlapping layers, showing their crunchy texture and slight variations in shape. At the back of the plate, there are two small white bowls, one filled with creamy white tartar sauce topped with small green parsley leaves and black pepper, and the other with pale yellow mashed potatoes. A bright yellow lemon wedge rests near the bowls on the white marbled surface beside the plate, with a gray and white striped cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120 g) all-purpose flour (for batter)
1/2 cup (60 g) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda (optional, for extra crispiness)
1 teaspoon salt
1/2 teaspoon paprika (optional, for flavor)
1/4 teaspoon garlic powder (optional)
1 cup (240 ml) sparkling water or club soda (chilled)
1 large egg yolk
4 fillets of white fish (e.g., cod, haddock, tilapia, or pollock)
1 cup (120 g) all-purpose flour (for dredging)
Vegetable oil (enough for deep frying, such as canola or sunflower oil)
Optional garnish: fresh parsley, lemon wedges, malt vinegar

Instructions

Step 1: Choose fresh, firm white fish fillets. Rinse them under cold water and pat dry with paper towels. Cut the fillets into uniform portions if needed for even frying.
Step 2: Pour enough vegetable oil into a deep pan or Dutch oven to reach about 2 inches deep. Heat the oil to 350°F (175°C) using a kitchen thermometer for accuracy.
Step 3: In a large bowl, whisk together flour, cornstarch, baking powder, baking soda (if using), salt, paprika, and garlic powder. Gradually add chilled sparkling water while whisking to form a batter thick enough to coat the back of a spoon. Stir in the beaten egg yolk.
Step 4: Spread the dredging flour on a plate. Lightly coat each fish fillet in the flour, shaking off excess to help the batter stick.
Step 5: Dip each floured fillet into the batter, coating fully. Let excess batter drip off before carefully lowering the fillet into the hot oil. Fry in batches if needed to avoid overcrowding.
Step 6: Cook each side for 4–5 minutes, or until golden brown and crispy. Flip gently with tongs or a slotted spoon.
Step 7: Remove the fish from oil and drain on a wire rack or paper towels. Serve immediately with optional garnishes like lemon wedges, fresh parsley, or malt vinegar.

Tips & Variations

Use sparkling water straight from the fridge for a lighter, crispier batter.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Adding a pinch of cayenne pepper to the batter gives a subtle spicy kick.
If you don’t have a thermometer, test the oil by dipping a wooden spoon; bubbles should form steadily around it.

Storage

Store leftover crispy fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a wire rack in a preheated oven at 350°F (175°C) for 10 minutes to regain crispiness. Avoid microwaving as it will make the batter soggy.

How to Serve

The image shows a close-up of four golden brown battered fish fillets stacked slightly on each other in a white bowl lined with white paper. The fish batter is crispy and textured with small bubbles and ruffled edges. On the top right corner of the bowl is a small white sauce cup filled with creamy white tartar sauce garnished with green herbs. A fresh green parsley sprig peeks from the back right side. In the bottom right corner, there is a bright yellow lemon wedge resting partly on the fish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, any firm white fish like cod, haddock, tilapia, or pollock works well. Avoid delicate fish as they may fall apart during frying.

Why is sparkling water used in the batter?

Sparkling water adds carbonation that creates air pockets in the batter, resulting in a lighter and crispier coating after frying.